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healthy breakfast recipe:Buzzfeed Healthy Breakfast Delish Healthy Breakfast Cookie With Healthy Breakfast For Preschoolers Plus Simple Healthy Cookies

By alfat. healthy breakfast recipe. Published at Sunday, May 20th, 2018 - 17:58:50 PM.

These breakfast cookies are a great make ahead healthy option that are also super portable!

I've been feeling a little sentimental lately.  My little boy is going to be one years old in just a few weeks and I'm not sure where the time went.  It's crazy thinking about those first few weeks home with him and what an adjustment it was.

I had a really long and difficult labor and it took me a while to recover.  The first two weeks home it seemed like we were constantly going to appointments.  Pediatrician appointments for Elijah and doctor appointments for me.  Not only did I not feel like cooking anything, I had no energy and was emotionally drained.  I'm pretty sure breakfast cookies were the only reason I survived those first weeks!

When we came home from the hospital I found a big box of breakfast cookies on our doorstep.  I had never eaten breakfast cookies before but I swear, they were a godsend!  They were really easy to transport and I always made sure I had a few in the diaper bag.

They were also really filling and made me feel like I had a substantial meal, while also allowing me to eat cookies for breakfast 🙂  To celebrate those memories I thought it would be fun to give you guys 6 different flavors of Healthy Make Ahead Breakfast Cookies.

They're all gluten free, vegan and refined sugar free.  They're really easy to make and only require one bowl.  And, they're all freezer friendly so you can always have a stash on hand.  They're great for snacks too!  I hope they come in handy for you just like they did for me!

A few things:

  • Each recipe makes 12 cookies.  A serving size is 1 cookie.
  • This scoop is awesome for measuring them out!  And parchment paper helps them not stick.
  • Cookies can be frozen up to 6 months in an airtight freezer friendly container.
  • Cookies stay fresh in the refrigerator or on the counter for 4-5 days.
  • Any type of milk will work (dairy or non-dairy).
  • If you're looking for an even lower sugar option, check out these Naturally Sweetened Breakfast Cookies (6 ways)!
  • You may substitute a regular egg for the flax egg.
  • If you don't want to use maple syrup, you can use honey, brown rice syrup or agave nectar.
  • Some mix in suggestions if you want a little boost:
    • 1-2 tablespoons Chia Seeds - high in omega-3, fiber, antioxidants and protein
    • 1-2 tablespoons Hemp Hearts - high in omegas and protein
    • Protein Powder - extra boost of protein
    • 1-2 tablespoons Brewers Yeast - This can help boost lactation for nursing mothers

Click here for all nutritional information!

Lemon Blueberry

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Description

These blueberry lemon cookies are a little bit of sweet with little bit of kick!


Ingredients

  • 2 1/2 cups old fashioned oats, gluten free certified if necessary
  • 3/4 cups flour, gluten free or all purpose
  • 1/4 cup coconut sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup 1 tablespoon non-dairy milk (I like almond)
  • 1/4 cup maple syrup
  • 1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons lemon zest
  • 2 teaspoons lemon juice
  • 1/2 cup dried blueberries (you could also use fresh)


Instructions

  1. Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper.
  2. Add all dry ingredients to a large bowl and stir.  Next, add all remaining ingredients and mix again until everything is combined.
  3. Use a 1/4 cup scoop to scoop the batter onto the parchment paper.  Pat the tops down a little and bake cookies for 15-17 minutes, until firm and cooked through.  Let cool on a wire rack before eating.

Carrot Cake

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Description

These carrot cake cookies are packed with warm spices and fresh carrot!


Ingredients

  • 2 1/2 cups old fashioned oats, gluten free certified if necessary
  • 3/4 cups flour, gluten free or all purpose
  • 1/4 cup coconut sugar
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1/2 cup 1 tablespoon non-dairy milk (I like almond)
  • 1/4 cup maple syrup
  • 1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)
  • 1 teaspoon vanilla extract
  • 1 cup grated carrot


Instructions

  1. Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper.
  2. Add all dry ingredients to a large bowl and stir.  Next, add all remaining ingredients and mix again until everything is combined.
  3. Use a 1/4 cup scoop to scoop the batter onto the parchment paper.  Pat the tops down a little and bake cookies for 15-17 minutes, until firm and cooked through.  Let cool on a wire rack before eating.

Cherry Chocolate

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Description

Tart cherries and sweet chocolate make these cookies so good!


Ingredients

  • 2 1/2 cups old fashioned oats, gluten free certified if necessary
  • 3/4 cups flour, gluten free or all purpose
  • 1/4 cup coconut sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup 1 tablespoon non-dairy milk (I like almond)
  • 1/4 cup maple syrup
  • 1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)
  • 1 teaspoon vanilla extract
  • 1/3 cup chocolate chips (I used mini non-dairy ones)
  • 1/2 cup dried cherries (You can also use fresh)


Instructions

  1. Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper.
  2. Add all dry ingredients to a large bowl and stir.  Next, add all remaining ingredients and mix again until everything is combined.
  3. Use a 1/4 cup scoop to scoop the batter onto the parchment paper.  Pat the tops down a little and bake cookies for 15-17 minutes, until firm and cooked through.  Let cool on a wire rack before eating.

Chocolate Peanut Butter

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Description

These cookies are rich and delicious without being too sweet!


Ingredients

  • 2 1/2 cups old fashioned oats, gluten free certified if necessary
  • 3/4 cups flour, gluten free or all purpose
  • 1/4 cup 1 tablespoon coconut sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup 1 tablespoon non-dairy milk (I like almond)
  • 1/4 cup 1 tablespoon maple syrup
  • 1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)
  • 2 teaspoons vanilla extract
  • 1/2 cup creamy peanut butter
  • 1/4 cup unsweetened cocoa powder


Instructions

  1. Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper.
  2. Add all dry ingredients to a large bowl and stir.  Next, add all remaining ingredients and mix again until everything is combined.
  3. Use a 1/4 cup scoop to scoop the batter onto the parchment paper.  Pat the tops down a little and bake cookies for 15-17 minutes, until firm and cooked through.  Let cool on a wire rack before eating.

Banana Bread

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Description

This classic banana bread flavor does not dissapoint!


Ingredients

  • 2 1/2 cups old fashioned oats, gluten free certified if necessary
  • 3/4 cups flour, gluten free or all purpose
  • 1/4 cup coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup 1 tablespoon non-dairy milk (I like almond)
  • 1/4 cup maple syrup
  • 1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)
  • 1 teaspoon vanilla extract
  • 1 large ripe banana, mashed
  • 1/2 cup chopped walnuts


Instructions

  1. Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper.
  2. Add all dry ingredients to a large bowl and stir.  Next, add all remaining ingredients and mix again until everything is combined.
  3. Use a 1/4 cup scoop to scoop the batter onto the parchment paper.  Pat the tops down a little and bake cookies for 15-17 minutes, until firm and cooked through.  Let cool on a wire rack before eating.

Tropical

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Description

These cookies are full of fruit for a fun tropical bite!


Ingredients

  • 2 1/2 cups old fashioned oats, gluten free certified if necessary
  • 3/4 cups flour, gluten free or all purpose
  • 1/4 cup coconut sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup 1 tablespoon non-dairy milk (I like almond)
  • 1/4 cup maple syrup
  • 1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)
  • 1 teaspoon vanilla extract
  • 1/2 cup diced dried pineapple
  • 1/2 cup diced dried mango
  • 1/2 cup dice dried apricot
  • 1/2 cup chopped cashews


Instructions

  1. Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper.
  2. Add all dry ingredients to a large bowl and stir.  Next, add all remaining ingredients and mix again until everything is combined.
  3. Use a 1/4 cup scoop to scoop the batter onto the parchment paper.  Pat the tops down a little and bake cookies for 15-17 minutes, until firm and cooked through.  Let cool on a wire rack before eating.

*This post contains affiliate links, thanks so much for supporting She Likes Food! 🙂

If you like these, you might also like:

Healthy Baked Oatmeal Breakfast Cups - 6 Ways

Naturally Sweetened Breakfast Cookies - 6 Ways

*This post contains affiliate links, thank you so much for helping to support She Likes Food!

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